Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach

Chen, Ying-Ching; Chen, Chun‐Chi; Hsieh, Jung-Feng

doi:10.1016/j.foodhyd.2015.01.018

Cited by 18 publications

(9 citation statements)

References 30 publications

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“…PGA is a high molecular weight linear polysaccharide with 50–85% esterified carboxyl groups that is derived from the reaction between propylene oxide and alginic acid [7,8,9] Additionally, PGA is composed of 31–65% 1,4-linked- d -mannuronic acid and 69–35% l -guluronic acid and can be utilized as a stabilizer and foaming agent [10,11].…”

Section: Introductionmentioning

confidence: 99%

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Wang

Gong

2019

Molecules

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The effects of ultrasound on the molecular weight distribution and emulsifying properties of both xanthan gum (XG) and propylene glycol alginate (PGA) were investigated. The results showed that ultrasonic treatment at different intensities decreased the apparent viscosity and narrowed the molecular weight distribution. Higher intensity increased the effectivity of the sonochemical effect. Ultrasound degradation did not change the primary structure of the PGA-XG complex, and SEM analysis showed that the morphology of the original polysaccharide differed from that of the degraded polysaccharide fractions. The ultrasonic intensities and treatment times had a substantial influence on the stability of the polysaccharide-stabilized oil-in-water (O/W) emulsions. The O/W emulsion stabilized by the polysaccharide treated with 270 W ultrasound waves for 7 min led to the smallest average particle size (detected via fluorescence microscopy) and showed stability against aggregation in O/W emulsions.

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Section: Introductionmentioning

confidence: 99%

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Wang

Gong

2019

Molecules

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“…As dairy products contain high levels of protein, they are good for designing satiating food products. Casein is the most abundant milk protein, accounting for 80% of total protein, with whey proteins constituting the remaining 20% (Chen, Chen, & Hsieh, 2016). Hall, Millward, Long, and Morgan (2003) and Veldhorst et al (2009) found that whey proved more satiating than casein.…”

Section: Introductionmentioning

confidence: 99%

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

et al. 2016

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Elsevier Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to dairy proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030. IntroductionOver recent decades, the problems of overweight and obesity have increased and, therefore, the interest in formulating satiating foods has grown. The concept of appetite control comprises two components: satiation (the processes that induce meal termination) and satiety (which determines the intervals between meals) (Geraedts, Troost, & Saris, 2011;Solah et al., 2010). Ingested food evokes satiety in the gastrointestinal (GI) tract by mechanical and humoral stimulation. Postgastric factors seem to play a key role in satiety through secretion of various peptides by the walls of the small and large intestine in response to ingested food (Geraedts et al., 2011). Satiety signals differ as the meal moves through the gut but include oral (taste and texture), gastric (distension and emptying), and intestinal (distension and nutrient absorption) factors (Hoad et al., 2004). Fibres (carbohydrates resistant to digestion) and various proteins have commonly been used as ingredients in foods and beverages to enhance satiety (Halford & Harrold, 2012).Proteins suppress food intake, make a stronger contribution to satiety and delay the return of hunger more than fats and carbohydrates (Anderson & Moore, 2004;Geraedts et al., 2011;Solah et al., 2010). The mechanisms by which the peptide products of protein digestion exert their effect on food intake via the gut include slowing stomach emptying and direct or indirect stimulation of gut hormone receptors (Anderson & Moore, 2004). As dairy products contain high levels of protein, they are good for designing satiating food products. Casein is the most abundant milk protein, accounting for 80% of total protein, with whey proteins constituting the remaining 20% (Chen, Chen, & Hsieh, 2016). Hall, Millward, Long, and Morgan (2003) and Veldhorst et al. (2009) found that whey proved more satiating than casein. The digestion and absorption of whey and casein differ in that casein, unlike whey, coagulates in the stomach due to its precipitation by gastric acid. Furthermore, casein is considered a "slow" protein, whereas whey protein is a relatively "fast" protein (Boirie et al., 1997;Veldhorst et al., 2009), so whey consumption leads to higher plasma concentrations of factors known to contribute to satiety, such as amino acids, glucose-dependent insulinotropic polypeptide, glucagon-like peptide-1 and cholecystokinin (Anderson & Moore, 2004;Hall et al., 2003).A number of studies shows that fibre-rich foods can increase the feeling of satiety and decrease short-term food intake. Certain fibre types bind water and swell, causing increased viscosity, which is associated with delayed gastric emptying AbstractThe effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharid...

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“…3, 17 milk proteins were observed on the 2-DE gel, all of which were identified in our previous study28. Numbers (No.)…”

Section: Resultsmentioning

confidence: 71%

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

Chen

Hsieh

2016

Sci Rep

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We investigated the combined effects of microbial transglutaminase (MTGase, 7.0 units/mL) and microwave irradiation (MI) on the polymerization of milk proteins at 30 °C for 3 h. The addition of MTGase caused the milk proteins to become polymerized, which resulted in the formation of components with a higher molecular-weight (>130 kDa). SDS-PAGE analysis revealed reductions in the protein content of β-lactoglobulin (β-LG), αS-casein (αS-CN), κ-casein (κ-CN) and β-casein (β-CN) to 50.4 ± 2.9, 33.5 ± 3.0, 4.2 ± 0.5 and 1.2 ± 0.1%, respectively. The use of MTGase in conjunction MI with led to a 3-fold increase in the rate of milk protein polymerization, compared to a sample that contained MTGase but did not undergo MI. Results of two-dimensional gel electrophoresis (2-DE) indicated that κ-CN, β-CN, a fraction of serum albumin (SA), β-LG, α-lactalbumin (α-LA), αs1-casein (αs1-CN), and αs2-casein (αs2-CN) were polymerized in the milk, following incubation with MTGase and MI at 30 °C for 1 h. Based on this result, the combined use of MTGase and MI appears to be a better way to polymerize milk proteins.

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Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach

Cited by 18 publications

References 30 publications

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex

Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions

Microwave-assisted cross-linking of milk proteins induced by microbial transglutaminase

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